Light and Crispy Whole Grain Waffles
Recipe Type: Breakfast
Prep Time: 
Cook Time: 
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The perfect balance of crispy and light, while still being made with whole grains, these waffles are a morning delight.
  • 3 cups flour (whole grain or a combination of whole grain and all-purpose, I use eikorn or spelt)
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 4 tablespoons sugar
  • 2 eggs
  • 3 cups warm milk
  • 8 tablespoons butter (melted)
  • 1 teaspoon vanilla extract
  1. Pre-heat Belgian waffle maker
  2. Whisk dry ingredients in a large bowl.
  3. Whisk wet ingredients in a medium bowl (I whisk eggs first, then add milk, butter and vanilla).
  4. Add wet ingredients to the dry (it's easier to combine than the other way around). Mix gently to combine, don't over mix. It's okay to have some lumps. The batter will be fairly liquid.
  5. Cook according to the manufacturer's instructions.
  6. If not serving immediately, keep the waffles on the rack in a 200ºF oven until ready to serve.
These crispy waffles freeze really well.
This is by far my favorite recipe for 100% whole grain waffles.
On these photos I used half whole grain spelt flour and half all-purpose spelt flour.
When I make crispy waffles with whole grain flour only, I use either all spelt or combination of spelt and einkorn. Whole grain einkorn alone makes waffles a bit crumbly and fragile.
Recipe by Honest Cooking at